Extraction Analysis And Application Of Fig Natural Products

This paper takes Xinjiang dried fig as the research object.Firstly,the flavor compounds are extracted.Based on this,the aroma compounds are qualitatively and analyzed quantitatively of dried fig are found.Secondly,the total flavonoids are extracted by response surface optimization method.The antioxidant properties of total flavonoids in figs were tested;then the total flavonoids,polyphenols and polysaccharides in dried figs were extracted with different solvents,and the anti-α-glucosidase,anti-α-amylase and pancrelipase abilities of different solvent extracts were tested.The main research contents and conclusions are as follows:（1）The volatile compounds of figs（Ficus carica L.）were investigated by analyzing the extracts from solvent assisted flavor evaporation（SAFE）,solid phase microextraction（SPME）and simultaneous distillation-extraction（SDE）.Using aroma extract dilution analysis based on gas chromatography-mass spectrometry（GC-MS）and gas chromatography-olfactometry（GC-O）,75 aroma-active compounds were identified by comparison of their odor characteristics,MS data,and retention index with those of reference compounds,and their flavor dilution（FD）factors ranging from 1 to 2187,were measured by aroma extract dilution analysis（AEDA）.By quantification of these compounds with external standards,aromas with OAV greater than 10 were found and used to reconstitution and omission experiments.The results showed that 22 compounds have been successfully identified as the key aroma compounds.More importantly,ortho-guaiacol,2-methoxy-4-methylphenol and2-methoxy-4-vinyl phenol as the key aroma compounds were first found in figs.（2）Flash extraction of total flavonoids from Ficus carica L.was investigated in this study.Based on the single factor experiment,four extraction parameters including ethanol concentration,extraction voltage,liquid-to-liquid ratio and extraction time were tested and optimized by Box-Behnken design（BBD）experiments.The results showed that the optimal extraction conditions were:ethanol concentration of 50%,liquid-solid ratio of 50:1（m L/g）,extraction time of 60 s,and extraction voltage of 150 V.The extraction yield of total flavonoids reached 36.94±0.02 mg/g under the optimized conditions,which was much close to the predicted value（36.98 mg/g）and confirmed the accuracy and reliability of the BBD.On the while,the antioxidant activities of the total flavonoids were evaluated.The IC₅₀ of total flavonoids on scavenging·OH and ABTS radicals was 0.124 and 0.115 mg/m L,respectively.The antioxidant experiments showed that fig flavonoids had better scavenging effect on DPPH and·OH radicals than ascorbic acid,while the capacity on scavenging ABTS free radicals was less effective than ascorbic acid.As compared to conventional method,flash extraction may serve as a better extraction technology for recovery of flavonoids from figs on considering both the extraction yield and extraction time.Furthermore,fig flavonoids revealed strong antioxidant activity and could be developed for functional foods and ingredients.（3）To study the effect of different polar extraction solvents on the activity of dried fig extracts,4 different solvents（water,n-hexane,ethyl acetate and ethanol）were used to extract and compare the effects of different extracts onα-glucose,α-amylase and pancrelipase;analyze the difference in the content of active ingredients in different solvent extracts.The results showed that different solvent extracts of dried figs had good inhibitory effects on these three enzymes.Compared with acarbose,it was found that ethanol extracts had the best inhibitory effects on these three enzymes,with IC₅₀ of 0.26,0.32 and 0.23 mg/ml,respectively.At the same time,according to the analysis of the specific components of the different solvent extracts of dried figs,it was found that the content of total flavonoids and polyphenols in the ethanol extract was 81.67 mg/g and 104.67 mg/g,respectively,and the concentration of polysaccharides was 8.26 mg/g next to the water extract.Therefore,the correlation between the content of polysaccharides,polyphenols and flavonoids in ethanol extracts and the activity of anti-metabolism enzymes was calculated,and it was found that the polysaccharides in dried figs had an effect on the activities of anti-α-glucosidase,α-amylase and pancrelipase.The correlation of inhibitory ability was 0.359,0.707 and 0.572,respectively.The correlation was the most significant and the inhibitory effect was the best,followed by polyphenols and flavonoids.